Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice

UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics

(2014) Sevcan Unluturk et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

(2013) Mei Feng et al.   Innovative Food Science & Emerging Technologies

UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices

(2013) Ayse Handan Baysal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

(2012) Çiğdem Uysal Pala et al.   Food and Bioprocess Technology

Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator

(2012) David J. Geveke et al.   JOURNAL OF FOOD ENGINEERING

Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

(2012) Çiğdem Uysal Pala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

(2011) Çiğdem Uysal Pala et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

(2011) Rohan V. Tikekar et al.   JOURNAL OF FOOD SCIENCE

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

(2010) Cielo D. Char et al.   Food and Bioprocess Technology

The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice

(2010) Irene M. Caminiti et al.   Food and Bioprocess Technology

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines

(2010) Ilse N. Fredericks et al.   FOOD MICROBIOLOGY

Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation

(2010) Sevcan Unluturk et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Concentration Prior to Cold-Stabilization on Anthocyanin Stability in Concord Grape Juice

(2010) Kristin S. Alongi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

(2009) Tatiana Koutchma   Food and Bioprocess Technology

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

(2009) Charles M.A.P. Franz et al.   FOOD CONTROL

Inactivation of Escherichia coli in orange juice using ozone

(2009) S. Patil et al.   Innovative Food Science & Emerging Technologies

Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments

(2008) Alonzo A. Gabriel et al.   FOOD CONTROL

Anthocyanin and colour degradation in ozone treated blackberry juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATESACCHAROMYCES CEREVISIAE

(2008) JOSÉÁNGEL GUERRERO-BELTRÁN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

(2007) Maricel Keyser et al.   Innovative Food Science & Emerging Technologies

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

(2007) Sevcan Unluturk et al.   JOURNAL OF FOOD ENGINEERING